April 14, 2014Zucchini Noodles with Basic Pasta Sauce My first attempt with the veggetti went pretty well and the kids devoured the meal. Next time I may have to use more zucchini. It was simple and the only true difference was that the noodles were a bit more aldente’. It was an awesome alternative for me since I am gluten intolerant with breads pastas and rice. We used garlic and tomatoes with a little Italian seasoning and Parmesan cheese. What You need: 5-6 Green or Yellow Squah 3-4 Large Fresh Organic Tomatoes 6 cloves of Garlic a Dash of Salt & Pepper Oregano and Basil Parmesan Cheese What to do: Wash the Squash well and peel. Using a spiralizer, create the noodles. Press the noodles in a strainer to release any moisture. If still wet then lay them out on paper towels until they are a little less moist. While the noodles are drying, puree the tomatoes to create the base for the sauce. Place the puree’ in a small sauce pan and add the S&P , oregano, and basil. Let it simmer. Then saute’ the noodles in a large pan for 3-5 minutes with a little olive oil and 2 cloves of minced garlic. Remove from the heat and then serve the noodles in a pasta dish and top with the sauce and a little Parmesan cheese. Easy and Delish! Enjoy! Share this:Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window) Related
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